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Goveja Juha s Testenino
A classic Slovenian beef noodle soup, known for its clear, golden broth and comforting flavors. It's a staple in Slovenian homes, often served as the opening to Sunday lunches.
🧂 Ainekset
- 1 kg Beef shank with bone
- 3 l Water
- 3 medium Carrots
- 1 medium Parsley root
- 0.5 medium Celeriac
- 1 piece Leek
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 Bay leaves
- 1 small bunch Parsley stalks
- 1 tsp Whole black peppercorns
- 1 tsp Salt
- 200 g Thin noodles
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Wash the beef shank and bones. Place them in a large pot and cover with cold water (about 5 cm above). Add the halved onion (unpeeled for color), garlic cloves, bay leaves, parsley stalks, and peppercorns.
💡 Ammattilaisvinkit: Using an unpeeled onion can add a nice golden hue to the broth. - 2
Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours. Skim off any foam that rises to the surface during cooking.
- 3
Add the peeled and roughly chopped carrots, parsley root, celeriac, and leek to the pot. Continue to simmer for another hour, or until the meat is very tender.
- 4
Remove the meat and bones from the pot. Strain the broth through a fine-mesh sieve into a clean pot. You can shred or dice the meat and chopped carrots to serve with the soup if desired.
💡 Ammattilaisvinkit: For a very clear broth, strain it twice. - 5
Bring the strained broth back to a simmer. Season with salt to taste. Cook the thin noodles in a separate pot of salted boiling water according to package directions.
💡 Ammattilaisvinkit: Do not overcook the noodles, as they will continue to cook slightly in the hot soup. - 6
Ladle the hot soup into bowls. Add a portion of cooked noodles to each bowl. Garnish with fresh chopped parsley and serve immediately.
💡 Ammattilaisvinkit: Some variations include adding small semolina dumplings or thinly sliced pancakes (palačinke) instead of noodles.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can add a beef stock cube or Vegeta (a popular Slovenian seasoning) in the last hour of simmering, but taste first as the broth can become too salty.
- ✓The quality of the beef and bones is crucial for a flavorful broth.
- ✓This soup is often considered a complete meal, especially when served with heartier additions.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add small semolina dumplings (zdrobovi cmoki) instead of noodles.
- Serve with thinly sliced homemade pancakes (palačinke).
- Some recipes include a pinch of saffron for color and aroma.